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Mini Lemon Cheesecakes
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Mini Lemon Cheesecakes

3 Hr(s)
20 Min(s) Prep
2 Hr(s) 40 Min(s) Cook
With vanilla wafer crusts and lemony cream cheese fillings, these mini cheesecakes baked in muffin cups are delightful dessert treats.
What You Need
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6 servings
Original recipe yields 6 servings
40 vanilla wafers, finely crushed (about 1-2/3 cups)
zest and 1 Tbsp. juice from 1 lemon, divided
1/4 cup butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 egg
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Let's Make It
1
Heat oven to 350°F.
2
Mix wafer crumbs, butter and 2 tsp. lemon zest until blended. Spoon about 2 Tbsp. crumb mixture into each of 12 paper-lined muffin cups. Press crumb mixture onto bottoms and up sides of prepared cups.
3
Beat cream cheese with mixer until creamy. Gradually add sugar, beating after each addition until well blended. Add egg, lemon juice and remaining zest; beat just until blended. Spoon into crusts.
4
Bake 40 min. or until lightly browned. Turn oven off. Let cheesecakes stand in oven 20 min., leaving door slightly ajar. Remove to wire rack; cool completely.
5
Refrigerate 1 hour. Remove from paper liners before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Special Extra
Garnish with fresh strawberries and mint sprigs before serving.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 310mg
13%
Total Carbohydrates 36g
13%
Dietary Fibers 0g
Sugars 26g
52%
Protein 5g
10%
Vitamin A
15%
Vitamin C
2%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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